Celebrate Christmas with a classic Yule Log cake. Rich chocolate sponge rolled with creamy filling, this festive dessert is perfect for sharing and makes a beautiful centrepiece for the holiday tabl
Ingredients
5 eggs
180g almond flour
15g sugar
180g icing sugar
300g flour
75g melted butter
8 egg whites
180g Nutella® (15g per serving)
Method
Preheat oven to 230°C. Mix the flour, 5 eggs, almond flour and sugar.
Whisk the egg whites with a hand mixer, slowly adding the icing sugar until the mixture becomes stiff. Add to the flour mixture from Step 1. Slowly fold in the melted butter.
Place the dough on two baking trays lined with baking paper and bake for 6 to 8 minutes. Take out the baking trays and let the cakes cool down for 2 minutes.
Turn each cake upside down onto a flour-dusted tea towel. Carefully peel off the baking paper. Roll up each cake in the towel and let it cool.
Unroll each cake and spread half of the Nutella® over the surface. Roll up the cakes again. Pipe remaining Nutella® over the rolls and cut the off the edges. Decorate as you like.
